1 1/2 c. sugar
1 c. butter
3 tbsp. water
1 tbsp. light corn syrup
1 tsp. vanilla
12 oz. (2 cups) chocolate chips
1 c. chopped almonds

Lightly grease 13 x 9 pan. Boil butter, sugar, water and corn syrup in medium saucepan over medium heat without stirring. (Candy thermometer registers 300 to 310 degrees) or test by dropping small amount into ice water. When mixture forms a brittle mass that snaps easily when pressed between fingers it is ready. Remove from heat. Stir in vanilla. Quickly pour mixture into pan. Sprinkle evenly with chocolate chips. When chips are shiny (about 2 minutes). Spread over toffee. Sprinkle almonds over top, pressing gently into chocolate. Refrigerate until cold. Break into bite size pieces. Store in airtight container up to one month. Makes 2 1/2 lbs.